Sunday, November 14, 2010

Flour Substitutes - What Best Replaces Gluten in Your Bakes

Gluten is a compound of proteins commonly found in wheat and other related grains that work as binder in food. It is the reason for that "stretchy" effect in a pizza dough. In short, gluten is responsible in the chewiness of baked goods.

Going gluten-free doesn't mean staying away from your flour-filled goodies. Rather, it is a matter of figuring out what best replaces gluten in your recipes. Alternative flours, also have high amounts of protein, vitamins, minerals, and fiber than white and wheat flours, increasing the food's nutritional value while adding new tastes and texture. If you're simply looking for a healthier baked good, it is only best to have knowledge on what can make a substitute. 
Tapioca Flour – this kind of flour is from the roots of cassava. Its light, white and very smooth flour easily combines with soy flour and cornstarch that can be used for nice, chewy result of baked products like those French bread or white bread.
• Corn Flour – milled from corn and blends well with cornmeal for muffins or cornbread. Corn flour is ideal for waffles or pancakes.
• Soy Flour – is a nut-tasting flour rich in protein and high in fat content ideally combined with other flours to bake brownies, muffins, cookies or any baked products with fruits and nuts. The fat content makes baked products smooth in texture.
• Quinoa Flour – regarded as traditionally healthy, quinoa contains all essential amino acids and fibers. It has a robust, nutty flavor that excels in baked items, so start by substituting the flour for no more than a quarter of the total volume of flour called for in a recipe. Quinoa is a kind of flour that will give you a delicate, and tender crumb.
Quinoa Flour
• Brown Rice Flour – is derived from unrefined brown rice. Brown rice flour is of more nutritional content because of the bran that it contains. Perfect substitute for muffins, cookies, and for baking denser breads. To me brown rice is the most nutritional power house.
• White Rice Flour – is perfect basic flour for gluten-free baking. This flour does not impart useless flavors that works well with other flours. The best white rice flour is the fine textured one.
• Potato starch flour – mixing this high in starch component with a small amount of water for hydration allows it to work like glue. Potato starch flour is a good substitute in place of flour but use half of the amount of flour called for to get the right proportion in the recipe.
Now that you have the list of among the best flour substitutes you can use, perhaps steps to gluten-free baking can be interesting. For bakeware, mixing bowls and baking tools, visit Your Smart Kitchen. When creating homemade flour blends, expect failures in the beginning. Your gluten-free baking will improve once you learn what the ingredients could bring.

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